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Garlic Knots

Today was the last day of classes for the students at the school where I teach. To commemorate their high school careers, the grade 11 students corralled and pulled a collective prank this morning.

Let me preface this by saying that I work at a very good school with very well-behaved and conscientious students. So when I say “prank”, I recommend that you bear in mind that they really are lovely and extremely bright 17 year olds.

Upon my arrival, they had set up tents and a couch on the school’s fenced-off front field, had applied warrior paint on some of their faces, were holding peace signs and playing soccer and/or the guitar, and communicating via megaphone whilst they celebrated the end of their 5 years at the school.

“OFF 2012” was their slogan as they Occupied the Front Field. Very cute. And a very true representation of this year’s graduating class.

Needless to say, my first period was not spent teaching grade 11 English, but rather supervising their front field shenanigans. Their intentions were good, and it was actually very sweet to see them celebrate as an intertwined unit.

I should’ve brought them some of these delicious garlic knots to fuel their movement. It would’ve been good symbolism. And, as an English teacher, I like a good symbol.

These are soft and tasty. To the point where I could not eat just one.

They are a perfect accompaniment to an array of dinners, and, yet, they are delicious enough to stand alone. Or with cheese. Oh my goodness.

For the glaze:
2 cloves garlic
1 Tbsp melted butter
2 Tbsp extra virgin olive oil
½ tsp Italian seasoningDirections1. Dough: In the bowl of a stand mixer fitted with the dough hook, combine the dry ingredients. Add the olive oil, milk, water, minced garlic, and Italian seasoning. Mix until ingredients have formed a dough. Knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.
2. Divide the dough into 10 equal pieces.
3. Roll each piece into a 10-inch long rope and tie into a knot.
4. Take the end lying underneath the knot and bring it over the top, tucking it into the center.
5. Take the end lying over the knot and tuck it underneath and into the center.
6. Transfer shaped rolls to a baking sheet lined with parchment paper.

7. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.